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In a mixing bowl, combine cucumbers and lime zest. Season with salt, black pepper, sugar, MSG, chile flakes, and sesame oil. Toss to coat. Transfer mixture to a strainer set over mixing bowl. Let drain 2 hours, gently tossing every 15 minutes. Transfer cucumbers to an airtight container and refrigerate.
In a mixing bowl, combine lime zest powder, chile flakes, ground coriander, and ground cumin. Taste and adjust seasoning with sugar and salt. Transfer to an airtight container and reserve.
In a fryer, heat oil to 350°F. Add rice paper and fry 10 seconds, or until puffed up. Transfer crackers to a wire rack and let drain. Season with desired amount Chile-Lime Seasoning. Once completely cooled, break crackers into shards. Transfer to an airtight container and reserve.
In a mixing bowl, toss avocado with lime zest and juice. Season with salt. Add Marinated Cucumbers and mint. Taste and adjust seasoning with additional lime juice, lime zest, and sesame oil. Transfer mixture evenly between four serving bowls. Garnish with Rice Cracker shards.